I do fine with a forschner, old hickory, russell, dexter
5-6" boning knife. I have a couple of different skinners
I've been trying but I haven't figured a "best" one yet.
No real need for a "set" of anything
It's something each person has to try for themselves.
I prefer the longer blades. I've used the small blades, and
it can surely be done with a small blade, but it takes me
too long, and the meat ends up looking like it has a
bunch of bite marks out of it.
I can do it all with just a boning knife, but the skinning takes
me a bit longer